Curry chicken feet

Curry chicken feet

Introduction:

Production steps:

Step 1: cut off the tip in front of the chicken feet and prepare other raw materials;

Step 2: put chicken feet into the pot in cold water, add ginger slices, Chinese prickly ash and dry red pepper, boil the blanching water, and take out for standby;

Step 3: heat the pan, add a small amount of oil, add red curry and stir fry;

Step 4: stir fry the potatoes together;

Step 5: stir fry and color, add appropriate amount of water (if coconut milk or milk is better) to boil;

Step 6: add the boiled chicken feet;

Step 7: turn to low heat after boiling, cover and cook for 20 minutes;

Step 8: remove the cover, turn the heat to collect the juice, this is to put in the onion and green pepper;

Step 9: cook until they are soft, then add salt and pepper to taste;

Step 10: put the chicken feet on a plate and let them soak in the curry juice for half an hour for better flavor.

Materials required:

Chicken feet: 10-12

Potatoes: 2

Onion: 1

Green pepper: 3

Red curry: moderate

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Oil salt: right amount

Note: Curry production is actually very simple, first blanch chicken feet, this is to help it to deodorize; then stir fry curry, stir fry after fragrant, add potatoes together, add appropriate amount of water (if there is coconut milk flavor is better, no milk or water instead, water has no raw materials), boil and add chicken feet; finally, when chicken feet cooked to eight or nine layers, add onion and green pepper Cook together; cook over high heat, add salt and other seasonings. Don't collect the juice too dry, because curry sauce is delicious.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Maoxiang